Saturday, 7 December 2013

Bah Humbug ice cream (no-churn)

Modified from a Mary Berry recipe

2 free-range eggs
50g/2oz caster sugar
150ml double cream
1/2 tsp vanilla extract
1 tsp peppermint extract
150g/6oz humbugs, crushed or blended

Whisk the egg whites in a large bowl until stiff peaks form.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy
Whisk the cream in a separate bowl until soft peaks form
Fold the cream, egg yolks, vanilla, peppermint and humbugs into the meringue mixture until well combined.
Pour into a container and top with any left over crushed humbugs, I used a 2lb loaf tin lined with greaseproof paper and covered with foil. freeze for at least 2 hours.

Note: Alternatively you can substitute half the cream for 150g of greek yogurt to make this healthier, I personally prefer the taste with the yogurt in so whichever works best for you.

1 comment:

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